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Turnip Latkes

A few days ago I posted a recipe for “Primal” Breakfast Casserole. It’s made with turnips and it was delicious! Although turnips have a slightly sweet flavor, they were a great substitute for potatoes in that dish. A few days later, Mark’s Daily Apple posted a recipe for Vegetable Latkes. The Polish girl in me cannot resist a good potato pancake – preferably slathered in sour cream or applesauce. Not very low-carb, but so good… Anyway, I had a few leftover turnips and decided to try out this recipe. I was pleasantly surprised. Although not exactly like Grandma’s or The Polish Village Cafe’s, these are a very good replacement for low-carbers.

Turnip Latkes

Ingredients:

3 cups grated turnip, carrot, zucchini, daikon radish

2 eggs, beaten

pinch of sea salt

pinch of black pepper, freshly ground

Ghee or raw milk butter for frying

What to do:

Wrap a thin dish towel around half of the grated vegetable and squeeze out the excess liquid. Repeat with the remaining vegetable. In a bowl, combine the vegetable with the egg, salt, and pepper. In a large skillet, melt the ghee or butter. Use enough to have a think coating in the skillet. Place about 2 Tablespoons of the mixture into the pan and lightly flatten the latke with the back of a spoon. Add several more latkes to the pan, but do not over crowd. Fry for 2-3 minutes or until golden brown on that side. Flip and repeat on the other side. Add more ghee to the pan as needed to allow for the beautiful golden crust to develop (remember not to be afraid of this good fat)! You will probably have to fry these up in batches, so keep the completed latkes warm in a 200 degree oven – that is if your not eating while frying!